West Indian-style chicken legs with sauce chien
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West Indian-style chicken legs with sauce chien

By Jennifer Joyce

Roast juicy chicken thighs in a seriously spicy, herby marinade – swap Scotch bonnet chillies for regular red chillies to turn down the heat

  • Prep:15 mins
    Cook:1 hrs
    plus at least 3 hrs marinating
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 130
  • fat 8g
  • saturates 2g
  • carbs 3g
  • sugars 2g
  • fibre 0g
  • protein 13g
  • salt 0.9g

Ingredients

  • 6 chicken legs
  • 1 tsp ground cumin
  • 1 tsp allspice
  • ½ scotch bonnet chilli, seeds removed, finely chopped
  • zest and juice 2 limes, plus extra juice (optional)
  • 1 garlic clove
  • 2 shallots, peeled
  • large handful flat-leaf parsley
  • ½ scotch bonnet chilli, seeds removed
  • 3 spring onions, thinly sliced
  • 1 tsp grated ginger
  • 2 tbsp rice wine vinegar
  • pinch of sugar
  • cooked rice, to serve (we used coconut rice)

Method

  1. To make the sauce, place all the ingredients in the small bowl of a food processor, with 2 tbsp boiling water and a pinch of salt. Blend and taste, adding another squeeze of lime juice if needed.

  2. Rub the chicken with the spices, chilli and 1 tsp each of salt and pepper. Pour a third of the sauce over and marinate for at least 3 hrs, or overnight.

  3. Heat the oven to 200C/180C fan/gas 6. Transfer the chicken to a roasting tin and roast for 1 hr, or until crisp and the meat pulls away from the bone. Serve the chicken with the remaining sauce and some coconut rice.

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